It was an especially busy night for the Carol Starr MESH cafe. We had 24 guests and 4 takeaways. Chef Jennifer Moses prepared a delicious meal of baked flounder with creamy broccoli sauce, macaroni and cheese, and salad. This was supplemented with chickpea spinach stew and okra with potatoes, repurposed from Shabbat. Sixteen of our guests had seconds. The meal was served and cleaned up by MESH teens Shayna, Josephine, Talia, Siona, Jonah, and Amalia, plus MESH professionals Adrienne and Joe. Continue reading
Report from Captain Alex Kent:
Shomrei did another stellar job of hosting the MESH Cafe this week. 24 guests were served and we prepared 5 take out containers.
Chef Aileen Grossberg prepared a sumptuous meal, re-purposing a number of items. The first course was a medley of southwestern corn salad, falafel sliders, and roasted veggie pasta. This was followed by a green salad, and a main course of salmon with a hummus topping, couscous with veggies,and green beans, served with a side of bread. Dessert was cookies from the Art Mazel pre-school fundraiser (the source of the sliders as well), and fruit. Continue reading
Report from Captain Lynne Kurzweil:
It was a cold night outside, but warm and welcoming inside!
Our fabulous Chef Arden Epstein, ably assisted by her sous chef, Zamiah, prepared a very sophisticated meal of: Deviled Eggs, Crudities and crackers for appetizers; Followed by Green Salad and French bread, Complemented by a main of fish stew with Cod and vegetables, And topped by a homemade magnificent Cappuccino Mousse with cookies (after mixing the mousse, the captain got to lick the bowl! Continue reading
We had another full house with 24 guests at the MESH Café as well as providing 5 take-away meals. Chef John Lasiter prepared a sumptuous meal with assistance from Beryl Hiller. The meal started with meat empanadas and coleslaw. Next course was an overflowing plate of barbeque chicken, roasted potatoes provencal, more coleslaw, and corn bread. For desert there was brownies and ice cream. Teen volunteers Amalia, Elana, Orly, and Jonah assisted with preparing and plating the food while Lou Hammerman manned the sink. Continue reading
From Captain Aileen Grossberg:
On a relatively mild winter night, the Carol Starr MESH Cafe served a full house of 24 appreciative guests plus several take away meals. Lynne Kurzweil and Aileen Grossberg served as creative co-chefs, repurposing food left from the weekend’s events.
Our guests were treated to a multi-course meal of salmon salad with miso marinated carrots, felafel with tahini, pickled cucumbers and crackers as an appetizer. This was followed by squash soup garnished with house made crispy chick peas, a mixed green salad and warm pita bread. The entree was za’atar chicken strips over vegetable infused pasta with a side of farro salad. A colorful fruit bowl of grapes, cantaloupe, and berries accompanied by crumb cake completed the meal.
The Carol Starr MESH Cafe served 24 guests last night and 1 take away.
Last night’s menu was: Egg Salad on a bed of lettuce with cucumbers and tomatoes, Alphabet vegetable soup, Baked salmon with dill sauce, Mashed potatoes, Honeyed carrots, Cupcake, tangerine, and bread pudding. Captain Fern was assisted by employees of HSBC and non-Shomrei friends.
On a chilly Tuesday evening, we welcomed 24 grateful guests to the warm and nourishing Carol Starr MESH Cafe at Shomrei. Four others enjoyed takeaway meals. Shomrei Master Chef John Lasiter prepared a sumptuous spread beginning with Sweet Kale Salad, challah and spread. Main course was Braised Chicken with onions, garlic, lemon and herbs, Smashed Potatoes and Roasted Broccoli. Dessert was homemade Brownies with Cashew Milk ice cream. Continue reading
Report from Captain Aileen Grossberg:
The Carol Starr MESH Cafe at Shomrei had a full house on Election Day 2018. While it might have been contentious outside, at Shomrei and the MESH Cafe it was all quiet conversation and enjoyment of the evening’s dinner. Continue reading
Report from Captain Stuart Green:
Last night, we hosted an end-of-month full house of 26 guests (24 sit-ins, 2 take-aways) for a sumptuous meal. MESH superstar Lynne Kurzweil, ably assisted by sous-chefs (and dishwashers) Melissa Elbaum and Susan Rosenblatt, cooked up a feast of egg and tuna salad appetizer with cucumber and tomato slices and pita chips; cucumber salad; baked turkey meat loaf and sweet potatoes; sauteed onions, tomatoes, and green beans; and a dessert of ginger snaps, mini-brownies, and pineapple and honeydew melon fruit salad. MESH staffers Adrienne, Bonny and Joe also helped out.
On a warm and humid evening, we welcomed 24 guests for a sumptuous meal consisting of a green salad with buttered challah on the side, Moroccan baked salmon with rice and lentils and roasted broccoli and carrots, and a dessert of fruit salad, cookies, and chocolate cake. Our chefs extraordinaires were Sarita Eisenberg and Sara Steindel with assistant chefs of Lou Hammerman and Charles Steindel. Susan Rosenblatt and Linda Ariel pitched in as well with the preparation of the many dishes. Continue reading